Categories: Cookies 
      Yield: 16 servings 
  
--------------------------------BOTTOM LAYER-------------------------------- 
    1/2 c  Butter 
      1    Egg; beaten 
    1/4 c  Sugar 
      5 T  Unsweetened cocoa 
      1 t  Vanilla 
      2 c  Graham cracker crumbs 
      1 c  Coconut 
    1/2 c  Nuts; chopped 
 
--------------------------------MIDDLE LAYER-------------------------------- 
    1/4 c  Cream 
      2 T  Bird's Custard Powder; heap 
      2 c  Powdered sugar 
    1/4 c  Butter 
 
---------------------------------TOP LAYER--------------------------------- 
      4 oz Semi-sweet chocolate squares 
      1 T  Butter 
  
  For bottom layer: Put butter, sugar, cocoa and vanilla in top of double 
  boiler and melt. Stir in beaten egg. Add graham cracker crumbs, coconut 
  and nuts. Press in square layer pan 9x9. 
  For middle layer: Mix together cream, custard powder, sugar and butter and 
  spread over bottom layer. Refrigerate for at least 1/2 hour. 
  Top layer: Melt together chocolate and butter, and spread over middle 
  layer when chocolate mix has cooled slightly. Store in refrigerator. 
  Recipe can easily be doubled and put in a 9 x 13 pan. Cookies are somewhat 
  thicker this way.